Hey readers,
If you’re someone who can never decide between peanut butter, chocolate, or brownies, then this recipe is for you!
The rich, fudgy texture of a brownie paired with the creamy, salty sweetness of peanut butter creates the perfect combination.
This Peanut Butter Chocolate Brownie recipe is simple, delicious, and perfect for any chocolate lover.
Let’s dive into how you can make these indulgent brownies right at home!
Ingredients.
For the Brownie Base.
200 g dark chocolate (70% cocoa).
150 g unsalted butter.
200 g caster sugar.
100 g light brown sugar.
3 large eggs.
1 tsp vanilla extract.
125 g plain flour.
1/4 tsp salt.
1/2 tsp baking powder.
For the Peanut Butter Swirl.
150g smooth peanut butter (the creamy variety works best).
75g icing sugar (powdered sugar).
1 tsp vanilla extract.
A pinch of salt (optional, for extra savoury contrast).
Instructions.
1. Start by preheating your oven to 180°C (fan) or 200°C (conventional).
Line a square baking tin (around 20 cm x 20 cm) with baking paper for easy removal after baking.
2. In a heatproof bowl, melt the dark chocolate and butter together.
You can do this either in a microwave in short bursts (stirring in between) or over a pot of simmering water (double boiler method).
Stir occasionally until the mixture is smooth and completely melted.
3. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar, and vanilla extract until smooth and slightly frothy.
Once the chocolate and butter mixture has cooled slightly, add it to the wet ingredients and stir until combined.
4. Sift the flour, baking powder, and salt into the wet mixture.
Fold everything together until just combined be careful not to overmix, as this could result in dense brownies.
5. In a separate bowl, mix the peanut butter, icing sugar, vanilla extract, and a pinch of salt until smooth.
If you want your peanut butter swirl to be a bit thinner, you can microwave the peanut butter for a few seconds to make it easier to swirl.
6. Pour the brownie batter into your prepared tin and spread it out evenly.
Then, using a spoon, drop dollops of the peanut butter mixture on top of the brownie batter.
Use a knife or skewer to gently swirl the peanut butter into the brownie batter, creating a marbled effect.
You can do this as much or as little as you like, depending on how much peanut butter you want in every bite.
7. Bake in the preheated oven for 20-25 minutes.
The brownies should be set around the edges but slightly soft in the centre.
If you want a gooey centre, check with a toothpick it should come out slightly moist with a few crumbs, but not wet.
For a firmer texture, bake for an additional few minutes.
8. Allow the brownies to cool completely in the tin before cutting into squares.
You can chill them in the fridge for an extra fudgy texture or serve them warm with a scoop of vanilla ice cream.
Tips.
For a richer flavour: Use a higher percentage of dark chocolate (85% or more) for a more intense chocolate taste that contrasts wonderfully with the peanut butter.
Nutty variation: Feel free to add chopped peanuts on top of the peanut butter layer before baking for an extra crunch.
Storage: These brownies will keep well in an airtight container for up to 4-5 days at room temperature, or you can freeze them for up to 3 months!
These Peanut Butter Chocolate Brownies combine the best of both worlds.
The brownie base is decadently rich and soft, while the peanut butter adds a creamy, nutty flavour that perfectly balances the sweetness of the chocolate.
Plus, this recipe is easy to follow and perfect for anyone with a sweet tooth looking for a treat to impress friends, family, or just for yourself!
Give this recipe a try, and prepare for a wave of peanut butter chocolate brownie goodness!
Whether you're enjoying them with a cup of tea, coffee, or simply indulging on their own, these brownies are bound to be a hit.
What’s your go-to brownie topping? Let me know if you’ve tried this recipe or any fun variations of your own!
Cheers for reading X
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